After attacking the roast duck with orange-lime-honey glaze on our wedding anniversary, I gathered the leftovers including the bones. I threw the carcass, the head, the feet and wingtips into a pot and made broth. A lot of broth. I strained the cooled broth into three different containers and kept them in the freezer. Days later, I thawed one out to make this soup.
This pea and potato soup is thick just the way I like my soup. It has all the rich flavors of the roast duck which, I admit, can be a little overwhelming. So, to add a fresh note, some mint. It never fails to brighten and lighten up a dish.
Now, about the broth. Is it really mandatory to use duck broth? No, of course not. I used duck broth because that was what I had. Beef, pork, chicken or even fish broth will do just as well.
- Heat the butter in a pot.
- Add the chopped onion, rosemary and thyme, and cook over medium-low heat, stirring often, until the onion bits are translucent and soft. Add the minced garlic and cook for another half a minute.
- Pour in the broth.
- Add the peas and potatoes.
- Season with salt and pepper.
- Bring to the boil, lower the heat and cover. Simmer until the potatoes and peas and quite mushy. Taste every 10 minutes and adjust the seasonings, as needed.
- If you have an immersion blender, puree the mixture right there in the pot. Otherwise, pour the contents of the pot into the blender and puree. Add the mint leaves and pulse a few times.
- Taste one last time; add more salt and pepper, if necessary.
- Ladle the soup into bowls. Top with shaved cheddar and whole mint leaves. Serve at once.
If you cooked this dish (or made this drink) and you want to share your masterpiece, please use your own photos and write the cooking steps in your own words.